Winery BotunjacPino Svetih Ratnika Reserve Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pino Svetih Ratnika Reserve Pinot Noir
Pairings that work perfectly with Pino Svetih Ratnika Reserve Pinot Noir
Original food and wine pairings with Pino Svetih Ratnika Reserve Pinot Noir
The Pino Svetih Ratnika Reserve Pinot Noir of Winery Botunjac matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal in the oven, jambalaya (louisiana) or deer jig.
Details and technical informations about Winery Botunjac's Pino Svetih Ratnika Reserve Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Pino Svetih Ratnika Reserve Pinot Noir from Winery Botunjac are 2011, 0
Informations about the Winery Botunjac
The Winery Botunjac is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
